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problems faced during time in institutee
- 1. Major Students Concern Frequent Unavailability of Items – Food and beverage items are often out of stock, causing inconvenience to students. Lack of Communication on Outlet Closures – Students are not properly informed about the temporary or permanent closure of food outlets, leading to confusion. Unclear Operating Hours – The opening and closing timings of food outlets are not consistently communicated, making it difficult for students to plan their meals. Unregulated Menu and Pricing – Menu items and their prices are changed at the discretion of the outlet owners without prior notice, impacting affordability and transparency. Need for Regular Quality Inspections – Routine checks on essential ingredients such as oil, butter, and milk are necessary to ensure food quality and safety. Inadequate Hygiene and Cleanliness – The cleanliness of seating areas and the surrounding environment is often not maintained at acceptable standards, affecting the overall dining experience.
- 2. Students Dining Committe e Concern MRP-Labeled Products Only – Only products with clearly mentioned MRP can be sold Ban on Food Color Usage – The use of food color is strictly prohibited within the institute, as Karnataka State has already banned its usage, and IIT Dharwad falls within its jurisdiction. Waste Segregation Compliance – There is no proper system for segregating waste into dry (plastic and paper) and wet (organic) categories. A clear policy is needed. Proper Waste Disposal – Dustbins are often left outside outlets at night, leading to waste being scattered by animals. Outlets must ensure proper waste disposal before closing. Dedicated Seating Areas – Every outlet should have a proper seating area for students to dine comfortably. Billing of Purchased Items – A purchase receipt, either physical or digital, must be provided to customers for every transaction. Menu and Rate List – Prices must be reviewed and approved before being publicly displayed.
- 13. Night Canteen Suggestion Separate Counters for Veg and Non-Veg – Dedicated counters should be used for serving vegetarian and non-vegetarian items. Increased Paratha Stuffing – The quantity of stuffing in parathas needs to be improved. Declining Food Quality – The taste of food has deteriorated over time compared to the initial standards. Faster Service – Serving time should be reduced to improve efficiency. Order Management Issues – Staff taking orders are often confused, and orders should be temporarily paused when there is a large crowd. Non-Functional Exhaust System – The exhaust system is not working properly and needs maintenance. Increased Chicken Portion Size – The portion size of chicken is smaller compared to the mess. Preventing Dog Entry – Measures should be taken to prevent dogs from entering the central dining hall.
- 14. Suggestions for improvement in Campus Lack of Subsidized Stalls – No subsidized food stalls are available on campus. No Repair Shop – A repair shop is needed for basic electronic and mechanical repairs. Dedicated Paratha Center – A separate paratha center should be introduced. Extended Night Canteen Hours – More night canteens should operate until 3:00 AM. Vending Machines in Key Locations – Install vending machines near SIC, the workshop, and inside hostels. Increased Seating Areas – Expand seating near Domino’s and Nescafé. Fruits and Vegetable Shops – Set up three dedicated stalls for fresh fruits and vegetables. Additional Salons – Establish two salons for convenience. More Food Outlets – Increase the number of breakfast and lunch outlets.
- 15. Proposed number of outlet needed more 3 fruit and vegetable vendors 1 juice shops 2 nonveg outlet 2 veg outlet 1 south Indian outlet 1 Tea outlet 1 Bakery 1 saloon 1 electronic shop 1 Medical Shop